Zucchini spaghetti with scallops

03 JUN 2019

Ingredients (4 pax)

Scallops (16 pcs.) Zucchini (2 units, large) Paprika Extra virgin olive oil Black pepper Salt in flakes Chive Sherry vinager Buds (varied) To make the zucchini turn into spaghetti you will need a julienne peeler or a grater (use the thick holes to scoop out the spaghetti). Cut the zucchini so that it is the closest thing to spaghetti and reserve. Clean the scallops and separate the coral. Dry with kitchen paper and reserve. Zucchini spaghetti can be cooked in several ways: Cook them in boiling salted water for a minute or skip them in the pan. We recommend that you cook the latter in a hot pan with a tablespoon of oil. Sauté for 3 or 4 minutes and they will be almost the same as pasta al dente. Do not throw them salt yet, if they do not soften and what we want is that they have a texture similar to that of pasta. In a very hot pan add a few drops of oil and the scallops. Cook them one minute on each side. Salt and let them one more minute. It is important that you do not pass so that it is tender. Serve zucchini spaghetti in the center of the plate and surround them with grilled scallops. Sprinkle with a little sweet paprika, sprinkle with a drizzle of olive oil and a few drops of sherry vinegar. Decorate with some green shoots to give a touch of color and freshness ... and ends with a few flakes of salt.

Ingredients (4 pers) Scallops (16 pcs.) Zucchini (2 units, large) Paprika Extra virgin olive oil Black pepper Salt in flakes Chive Sherry vinager Buds (varied) To make the zucchini turn into spaghetti you will need a julienne peeler or a grater (use the thick holes to scoop out the spaghetti). Cut the zucchini so that it is the closest thing to spaghetti and reserve. Clean the scallops and separate the coral. Dry with kitchen paper and reserve. Zucchini spaghetti can be cooked in several ways: Cook them in boiling salted water for a minute or skip them in the pan. We recommend that you cook the latter in a hot pan with a tablespoon of oil. Sauté for 3 or 4 minutes and they will be almost the same as pasta al dente. Do not throw them salt yet, if they do not soften and what we want is that they have a texture similar to that of pasta. In a very hot pan add a few drops of oil and the scallops. Cook them one minute on each side. Salt and let them one more minute. It is important that you do not pass so that it is tender. Serve zucchini spaghetti in the center of the plate and surround them with grilled scallops. Sprinkle with a little sweet paprika, sprinkle with a drizzle of olive oil and a few drops of sherry vinegar. Decorate with some green shoots to give a touch of color and freshness ... and ends with a few flakes of salt.